Aureole, New York is the flagship showcase for Charlie Palmer's unabashed, energetic signature Progressive American cuisine.

Under the culinary leadership of Executive Chef Marcus Gleadow-Ware, who learned the importance of the classics at London’s world-renowned Savoy Hotel, the kitchen turns out elegant, simple dishes with sharply focused flavors like Alaskan Black Cod with Bok Choy, Baby Turnip, Pickled Pearl Onion, and Yuzu Dashi Vinaigrette.